If you like creamy, and if you like pasta, you will like this dish. Hot pasta tossed with homemade cashew cream, lots of sautéed garlic, chewy and salty sun-dried tomatoes, and a big handful of fresh basil.
Bring a large pot of water to a boil and cook your pasta according to the package directions.
To make the cashew cream: Boil the cashews in water for abou 10 minutes until tender and drain. Add the boiled cashews and ½ cup fresh water to a blender and blend until completely smooth, stopping to scrape the sides as needed.
To make the sun-dried tomato sauce: Heat the olive oil in a large pan over medium. When hot, add the garlic and sun-dried tomatoes and sauté, for 1 - 2 minutes until the garlic is just starting to turn golden.
Reduce heat and stir in the cashew cream, 1 cup of water, tomato paste, and basil. Once hot and bubbling, remove from heat, it will only take a minute or two. Add the hot pasta into the pan with the sauce, and toss to coat. Season with salt and pepper as desired. Serve hot.